This dish from Ottolenghi, The Cookbook (Ten Speed Press, $35) typifies the vibrant cooking of London chef Yotam Ottolenghi. He suggests serving it from a communal plate, as a starter.

ROASTED EGGPLANT WITH SAFFRON YOGURT

A small pinch of saffron threads

3 tablespoons hot water

3/4 cup Greek yogurt

1 clove garlic, crushed

2 1/2 tablespoons lemon juice

3 tablespoons olive oil, plus extra for brushing

Coarse sea salt and freshly ground black pepper

3 medium eggplants, cut into slices 3/4-inch thick or into wedges

2 tablespoons toasted pine nuts

A handful of pomegranate seeds

20 basil leaves

To make the sauce, infuse the saffron in the hot water in a small bowl for 5 minutes. Pour the infusion into a bowl containing the yogurt, garlic, lemon juice, olive oil and some salt. Whisk well to get a smooth, golden sauce. Taste and adjust the salt, if necessary, then chill. This sauce will keep well in the fridge for up to 3 days.

Preheat the oven to 425 F. Brush each side of the eggplant slices with olive oil and sprinkle with salt and pepper; place on baking sheets. Roast for 20 to 35 minutes, until the slices take on a beautiful light brown color. (You may need to flip them if the bottoms are browning more than the tops.) Let them cool. The eggplants will keep in the fridge for 3 days; just let them come to room temperature before serving.

To serve, arrange the eggplant slices on a large plate, slightly overlapping. Drizzle the saffron yogurt over them, sprinkle with the pine nuts and pomegranate seeds, and lay the basil on top.